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Moroccan Lentil Beans Soup ( Harira Soup)

Harira soup is a warming and hearty Moroccan bean and lentil soup that's especially popular during Ramadan. This vegetarian and gluten-free recipe uses nutritional powerhouses like lentils, quinoa, chickpeas and navy beans making this easy soup extra healthy. 

Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
Servings: 6
Calories: 308 kcal
Course: Main Course

Ingredients

  • 2 tablespoons olive oil
  • 1 large yellow onion finely diced
  • 1/2 red pepper (or your favourite) , finely diced
  • 3 cloves garlic minced
  • 1/2 cup fresh parsley chopped ( divided into 1/4 cups each)
  • 1/2 cup fresh cilantro chopped ( divided into 1/4 cups each)
  • 1/2 teaspoon ground cumin seeds
  • 1 teaspoon paprika
  • 1/2 teaspoon Turmeric
  • 1 1/2 cups brown lentils or green lentils (or a combo)
  • 1 1/2 cups crushed canned tomatoes ( use diced if you prefer a chunky tomato texture here)
  • 1 1/2 cups unsalted vegetable broth ( you may add more or less depending on the thickness of your choice)
  • 1 teaspoon kosher salt
  • 1/4 cup quinoa
  • 1/2 cup canned chickpeas washed and drained
  • 1/2 cup Navy beans washed and drained

Notes

  • Use quinoa instead of barley to make this Harira Soup gluten-free.
  • Choose any type of lentil you prefer, adjusting the cooking time accordingly.
  • Adjust the amount of vegetable broth to make a thicker or thinner soup.